974. Charlotte

Cut a sufficient number of thin slices of white bread to cover the bottom and line the sides of a baking dish, first rubbing it thickly with butter; put thin slices of apples into the dish in layers till the dish is full, strewing butter and sugar between. In the meantime soak as many thin slices of bread as will cover the whole in warm milk, over which place a plate and a weight to keep the bread close upon the apples; let it bake slowly for three hours; for a middle sized dish you should use half a pound of butter for the whole.

975. Charlotte - An Entremet

Cover the bottom and sides of a baking dish, thickly buttered, with thin slices of white bread; fill up the dish with slices of apples cut thin, stowing sugar and pieces of butter between. Cover the whole with thin slices of bread previously soaked in warm milk; place a plate and a weight on the top to keep the bread close upon the apples and bake it slowly for three hours; half a pound of butter will be required for a middling sized dish.

976. Charlotte A La Francaise

Is made in the same manner as the Parisienne, with the exception that croquettes a la Parisienne, and a cream blanc mange are used instead of the Pestachio biscuits and fromage bavarois.

977. Charlotte A L'Ltalienne

Cut in pieces some rum genoises like spoon biscuits, to make a small entremet; line a mould, a plain round one, with them; fill the interior with rum cream plombiere in which you have put four drams of clarified isinglass, cover the cream with genoises and finish as in 975.

978. Charlotte A La Parisienne

Of well glazed spoon biscuits take four ounces cut in thin slices, and then into lozenges, a case of green pistachio biscuits; at the bottom of a plain octagon mould arrange these pieces in the form of a star. "With the pieces left line the inside of the mould, putting the pieces upright, the glazed side being turned next to the mould; fill up the interior with a vanilla fromage bavarois, but this must not he done until it is just ready to send to table, cover the fromage with biscuits, surround the mould with pounded ice, let it remain three quarters of an hour and then turn it on to a dish and serve.

979. Charlotte A La Russe

Meringues, with pools of jam.